Roasted Tomato Pasta - Eva Koper

Roasted Tomato Pasta

A creamy pasta with a sauce made out of roasted tomatoes, shallots and garlic. Roasting the vegetables adds a lot of flavour to the sauce.
Definitely something you have to try!
5 van 1 stem
Cooking time 10 mins
Oven time 30 mins
Total time 1 hr
course Main
cuisine Italian
servings 2 portions

Equipment

  • Blender or hand blender

ingredients
  

  • 300 g cherry tomatoes
  • 2 shallot
  • ½ garlic
  • 3 twigs thyme
  • 3 twigs Rosemary
  • ½ tsp salt
  • ½ tsp pepper
  • 50 g Parmesan
  • 100 ml (oat) milk (add more to thinner it)
  • 5 g basil
  • 125 g mozzarella (or buratta)
  • 150 g rigatoni (or penne)

instructions
 

  • Preheat the oven to 200°C.
  • Bring water to the boil and cook the pasta al dente.
  • In a oven dish, add olive oil, cherry tomatoes, garlic, shallots, salt, pepper, thyme and rosemary. Cover it with aluminum foil and roast for 30-40 minutes.
  • Let it cool down for a few minutes. Add the ingredients to a blender together with the milk, Parmesan and basil. Blend till smooth. Leave a few cherry tomatoes to add on top as garnish.
  • Add the sauce to the pasta.
  • Top it with mozzarella and leftover cherry tomatoes.

notes

Vegan: leave out Parmesan and use oat milk
course Main
cuisine Italian
keyword Roasted tomatoes, Tomato pasta, Tomato sauce
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